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Search results: 68 articles

Search string: ability to rennin coagulation

№	Authors	Title	Volume	Issue	Year

1	Irokanulo Emenike O., Yadung Queen-Esther M., Orotayo Dolapo E., Nwonuma Charles O., Alonge Oreoluwa S.	In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices	53	4	2023
2	Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya	Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening	53	4	2023
3	Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В.	Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation	53	2	2023
4	Нициевская К. Н., Станкевич С. В., Бородай Е. В.	Ultrasound Treatment of Iota-Carrageenan and Guar Gum	53	2	2023
5	Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К.	Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery	53	1	2023
6	Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А.	Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation	51	4	2021
7	Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А.	Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability	51	3	2021
8	Скоблякова И. В., Ефремова С. М.	Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry	51	3	2021
9	Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В.	Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties	51	3	2021
10	Бородулин Д. М., Сухоруков Д. В., Мусина О. Н., Шулбаева М. Т., Зорина Т. В., Киселев Д. И., Миллер Е. С.	Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers	51	1	2021
11	Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н.	New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder	50	3	2020
12	Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю.	Optimization Formulation of Semi-Finished Sponge Cake	50	1	2020
13	Подлегаева Т. В., Костина Н. Г.	Structural and Mechanical Characteristics of Fermented Whipped Dairy Products	50	1	2020
14	Никитин А. Л., Макаркина М. А.	EFFECT OF METEOROLOGICAL CONDITIONS ON STORABILITY OF THE SCAB-IMMUNE COLUMNAR APPLE VARIETIES	49	4	2019
15	Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю.	Bread Production and Bakery Products in Russia: Current State and Prospects	49	2	2019
16	Ахмедова А. А., Шевцова Т. Г., Котляров Р. В., Кроль А. Н.	Estimation of Reliability of Fire Alarm System	48	4	2018
17	Иванова С. А.	The Foaming Properties of Skim Milk Protein Concentrate	48	4	2018
18	Выборнова Т. В., Шарова Н. Ю., Принцева А. А.	Low–Temperature Storage and the Viability Preservation of Streptomyces	48	3	2018
19	Осинцев А. М., Брагинский В. И., Рынк В. В., Чеботарев А. Л.	Specifics of Milk and Plant-based Milk-like Products Coagulation	48	3	2018
20	Евелева В. В., Черпалова Т. М., Шиповская Е. А.	Effectiveness of lactate-containing processing aids application in vegetable treatment	48	2	2018
21	Старовойтова К. В., Терещук Л. В.	Development of mayonnaise recipes considering the main trends in product range improvement	48	1	2018
22	Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А.	CURRENT CONDITION OF THE RETAIL MARKET	47	4	2017
23	Контарева В. Ю., Крючкова В. В.	INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT	47	4	2017
24	Мышалова О. М.	STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT	46	3	2017
25	Евелева В. В., Черпалова Т. М.	TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS	46	3	2017
26	Малютина К. В., Гуринович Г. В.	THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING	46	3	2017
27	Майоров А. А., Усатюк Д. А.	THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT	46	3	2017
28	Мясищева Н. В., Артемова Е. Н., Макаркина М. А.	JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES	45	2	2017
29	Майоров А. А., Сиденко Ю. А., Мусина О. Н.	NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE	45	2	2017
30	Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю.	DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION	43	4	2016
31	Акулинин И. В., Осинцев А. М., Брагинский В. И.	DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH	41	2	2016
32	Морозова Е. А.	QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES	40	1	2016
33	Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Рынк В. В.	DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS	37	2	2015
34	Наумова Н. Л.	DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION	36	1	2015
35	Голуб О. В., Ковалевская И. Н., Куприна И. К.	EVALUATION OF COMMERCIAL QUALITY OF “RENETKA” WILD APPLES GROWING IN THE KEMEROVO REGION	36	1	2015
36	Храмцов А. Г.	FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY	33	2	2014
37	Козлов В. П.	FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK	33	2	2014
38	Сергеева И. Ю.	IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES	33	2	2014
39	Сергеева И. Ю.	CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY	31	4	2013
40	Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В.	IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH	31	4	2013
41	Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П.	INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD	31	4	2013
42	Голуб О. В., Габинский А. В., Ковалевская И. Н.	PROCESSING SUITABILITY OF MARROWS GROWN IN THE KEMEROVO REGION	31	4	2013
43	Бородулин Д. М., Комаров С. С.	SMOOTHING ABILITY OF A CONTINUOUS ACTION DRUM MIXER WITH ADJUSTABLE BLADES	31	4	2013
44	Дроздецкая И. С., Березовикова И. П.	SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY	30	3	2013
45	Уточкина Е. А., Решетник Е. И.	EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS	27	4	2012
46	Осинцева М. А., Брагинский В. И., Осинцев А. М.	INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION	27	4	2012
47	Смирнова И. А., Гралевская И. В., Штригуль В. К., Смирнов Д. А.	INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION	26	3	2012
48	Павский В. А., Павский К. В.	PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE	26	3	2012
49	Остроумов Л. А.	THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK	26	3	2012
50	Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С.	MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE	25	2	2012
51	Остроумов Л. А., Гралевская И. В., Шахматов Р. А.	INFLUENCE OF MILK COMPOSITION AND TEMPERATURE FACTOR ON ACID-RENNET COAGULATION OF MILK	24	1	2012
52	Субботина М. А., Баканов М. В., Колесникова Т. Г.	OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES	24	1	2012
53	Иванова С. А., Баканов М. В.	INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS	23	4	2011
54	Зальцман В. А.	ECONOMIC EXPEDIENCY OF AGRICULTURAL HOLDINGS CREATION	22	3	2011
55	Булгакова О. М., Иванова С. А.	MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA	22	3	2011
56	Ульрих Е. В.	Proteins and Fat Extraction from Milk Rinse Water	21	2	2011
57	Иванова С. А.	Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material	21	2	2011
58	Симоненкова А. П., Иванова Т. Н.	Substantiation of basic technological parameters of whipped frozen dessert manufacture	21	2	2011
59	Шушпанников А. Б., Баканов М. В.	Interrelation of inertial properties of the screw type vertical vibration mixer and its geometric dimensions	20	1	2011
60	Равнюшкин С. А., Санжаровский Е. В., Величкович Н. С.	Investigation of diffusion properties of package for potato and vegetable storage	20	1	2011
61	Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л.	Phenomenological model of thermoacid coagulation of skim milk proteins	20	1	2011
62	Рензяева Т. В., Мерман А. Д., Шарфунова И. Б.	The development of generalized complex bakery foods and flour confectionery quality index	18	3	2010
63	Иванова С. А.	The stochastic model of acid coagulation in disperse systems of skim milk	18	3	2010
64	Остроумов Л. А., Дедков К. А.	The studies of the physico-chemical processes in the acid-rennet milk coagulation	17	2	2010
65	Остроумов Л. А., Хуснуллина Н. В.	The study of acid-rennet milk coagulation with dry nonfat milk addition	16	1	2010
66	Субботина М. А., Колесникова Т. Г.	Cheese-plant products gerodieticheskogo appointments	13	2	2009
67	Терещук Л. В., Шишкина Т. Л.	Fatty bases designing for cream-and - vegetative spred of universal purpose	12	1	2009
68	Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л.	Role of calcium ions in colloid stability of casein micelles	12	1	2009